Butternut Spice Cake

Place the dates in 130 ml of water. Cover and leave to soak.

Heat oven to 175°C. Grease and flour a large bundt pan.

Place the rinsed chickpeas and rice buttermilk into a food processor and blend until smooth. Add in the solid coconut oil and sugar, and mix until very creamy. Add the pumpkin purée and vanilla extract and mix again.

In a second bowl; stir together the dry ingredients and using a whisk mix well.

Pour the wet ingredients into the dry and mix until combined. Pour the cake batter into the prepared bundt pan and bake for 45-60 minutes.

When the cake is done, remove it from the oven and place it on a wire rack to cool. Carefully remove the cake from the pan.

Place the dates and the water in a food processor and blend until smooth. You may have to add a few tablespoons of water until it reaches a spreadable consistency. Spread the date caramel onto the cake and sprinkle with hazelnut brittle.